Endive, Apple, and Red Onion Salad

This salad contains some of my favorite things: mildly bitter endive (a great source of vitamin K and folate), sweet, crunchy apples, and sharp red onion. The fragrant, walnut oil–based dressing turns this into an elegant little salad, perfect for pairing with any chicken or fish dish.

Serves 6

• ¼ cup walnut oil
• 2 tablespoons unfiltered apple cider vinegar
• 2 teaspoons Grainy Mustard
• 2 teaspoons coconut palm sugar or pure maple syrup
• ⅛ teaspoon fine sea salt
• 4 heads Belgian endive, thinly sliced
• 2 crisp, red apples, such as Pink Lady or Fuji, cut into matchsticks
• ½ small red onion, thinly sliced
• 4 cups baby arugula
• ½ cup walnuts, soaked and dehydrated, chopped

In a large bowl, whisk together the oil, vinegar, mustard, coconut palm sugar, and salt. Add the endive, apples, and onion and toss with the dressing. Arrange the arugula on a serving platter and top with the tossed salad. Garnish with the walnuts and serve.